These Strawberry Greek Yogurt Pancakes are thick, fluffy and filled with juicy strawberries in every bite!
- 2 cups All purpose flour
- 2 teaspoons baking powder
- 1 teaspoon Baking soda
- ½ teaspoon Salt
- 2 cups Vanilla Greek Yogurt
- 1 Egg
- 1 cup Milk
- 1 teaspoon Vanilla extract
- 1 cup Diced strawberries (fresh or frozen)
- 2 tablespoons butter or oil
- FOR THE STRAWBERRY SAUCE:
- 1 cup Strawberries, fresh or frozen
- ½ cups Water
- ¼ cups White sugar
- ½ teaspoon Vanilla extract
In a large bowl, combine flour, baking powder, baking soda and salt. Put aside.
In a medium bowl, whisk together yogurt, egg, milk and vanilla extract. Stir wet ingredients into dry ingredients until just combined. Gently stir in the strawberries.
Melt the butter in a large frying pan. Alternatively, heat the oil in a skillet. Pour 1/4 cup pancake mix onto a hot griddle. Cook for 2 minutes or until edges begin to bubble and bottom turns golden brown. Carefully flip to the other side and cook for another 1-2 minutes. Repeat with remaining batter until all pancakes are cooked.
While the pancakes are cooking, prepare the strawberry sauce (this can also be done in advance). Combine strawberries, water, sugar and vanilla in a medium saucepan. Bring mixture to a boil, then cover and simmer until tender and thick, about 15 minutes.
Pour the sauce over the pancakes when serving. Enjoy!